9
GAUCHO GRILL WITH CHIMICHURRI SAUCE
Indirect/Medium
For the chimichurri sauce:
1 cup olive oil
1⁄4 cup malt vinegar
1⁄3 cup minced parsley
1⁄4 cup minced onion
4 cloves garlic, minced
2 teaspoons dried oregano leaves
2 bay leaves
1⁄4 teaspoon cayenne pepper
1⁄2 teaspoon freshly ground black pepper
1-1⁄2 lb. chicken pieces, bone-in
1-1⁄2 lb. smoked Thuringer sausages
1 flank steak, about 1-1⁄2 pounds and 3/4" thick
To make the chimichurri sauce: In a medium bowl
combine the chimichurri sauce ingredients. Let stand,
covered, at room temperature 8 hours or overnight.
Reserve some of the sauce in a separate bowl to serve
with the grilled meat.
Drizzle all the meat with chimichurri sauce; rub into all
surfaces. Grill chicken over Indirect Medium heat until
tender and juices run clear, 30 to 50 minutes. Grill
sausages over Indirect Medium heat until they are
browned on all sides, 25 to 30 minutes. Grill steak
over Direct Medium heat until medium rare, about
12 minutes, turning once halfway through cooking time.
Serve meat with the reserved chimichurri sauce.
Makes 8 servings.
GYROS ROAST
Indirect/Medium
1 boneless leg of lamb, about 3-1⁄2 pounds
1 boneless beef round steak, about 2-1⁄2 pounds
1⁄4 cup dried oregano leaves
2 teaspoons dried dill weed
2 teaspoons garlic powder
1⁄2 teaspoon ground thyme
1-1⁄2 teaspoons salt
1 teaspoon freshly ground black pepper
Olive oil
Pound lamb and beef round steak on both sides with
meat mallet until each piece of meat measures about
12x14 inches. Combine herbs, salt and pepper, crushing
with back of spoon until fine in texture, but not
powdered. Place lamb on cutting board; brush top lightly
with oil and sprinkle with 1⁄3 of the herb mixture. Pound
herbs into surface of lamb with meat mallet. Lay round
steak on top of lamb; brush top lightly with olive oil and
sprinkle with 1⁄2 the remaining herb mixture. Pound herbs
into surface of beef with meat mallet. Roll up meats as
tightly as possible, starting at short end; tie securely in
several places with string. Brush outside of roast lightly
with oil; rub remaining herb mixture into surface of meat.
Place roast on the cooking grate and grill over Indirect
Medium heat until internal temperature registers 145˚F
(63˚C) for medium rare; about 1-1⁄2 hours. Turn roast
every 45 minutes; outside of meat will become very dark
and crusty. Remove meat from cooking grate and let
stand 10 to 15 minutes before carving into thin slices.
Makes 10 to 12 servings.
97668_US_1005.indd 997668_US_1005.indd 9 10/11/05 1:13:20 PM10/11/05 1:13:20 PM
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